Lv1
40 积分 2026-01-29 加入
Elucidating the fibril formation and degradation process of soy protein: identification of fibril-forming regions and insights into the self-assembly mechanism
1个月前
已完结
Green digital analytical approaches for sustainable development of plant-based meat: Integrating AI, computational modeling, and non-destructive testing
1个月前
已完结
Fabrication, digestion behavior and β-carotene bioaccessibility of emulsion-filled double-network gel: Effect of corn fiber gum/soy protein isolate ratio and surfactant types
3个月前
已完结
Investigation into the fabrication of plant-based simulant connective tissue utilizing algae polysaccharide-derived hydrogel
3个月前
已完结
Salt reduction in myofibrillar protein gel via inhomogeneous distribution of sodium-containing encapsulated fish oil coacervate: Mucopenetration ability of sodium carboxymethyl cellulose
4个月前
已完结
Salt reduction in liquid/semi-solid foods based on the mucopenetration ability of gum arabic
4个月前
已完结
Investigation of wound healing efficiency of multifunctional eudragit/soy protein isolate electrospun nanofiber incorporated with ZnO loaded halloysite nanotubes and allantoin
4个月前
已完结
Facile fabrication of soy protein isolate-functionalized nanofibers with enhanced biocompatibility and hemostatic effect on full-thickness skin injury
4个月前
已完结
Construction of a soybean protein isolate/polysaccharide-based whole muscle meat analog: Physical properties and freeze-thawing stability study
4个月前
已完结
Structure, rheology and stability of walnut oleogels with different carboxylation degree of cellulose nanofiber
4个月前
已完结
皖公网安备34019202002308
